Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Ingredients: 250g of fresh anchovies; 6 heaped tbsp of plain flour; sunflower oil
for deep frying; 2 lemons cut into wedges; salt and pepper:
The first thing you will have to do is remove the heads and guts from the fish.
This is quite easy as they are so small to begin with.
Combine the flour, salt and pepper in a deep bowl. Don’t be tempted to leave
the salt out as it is a very important ingredient. There won’t be much flavor
without it.
Pour the sunflower oil into your deep fat fryer or a deep saucepan on a medium
heat until it is smoking hot. It is very important that the oil is very, very hot. Dip
the whitebait in the bowl of seasoned flour making sure they are coated
thoroughly.
Once the oil is hot drop a large handful of fish into it and fry for about 1 minute
until it is golden brown. Remove the fish from the oil using a slotted spoon and
drain on kitchen paper. Fry the remaining fish in the same way but make sure
the oil is still very hot. You may need to do this in small batches depending on
the size of fryer you are using.
Be careful not to add too much of the fish to the fryer at one time as this will
cause the oil to cool too much and the flour will absorb too much of the oil.
Serve with lemon wedges on the side.
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